1 cup dried cannellini beans, picked over and rinsed
¼ cup tomato paste
½ cup grated parmesan cheese, plus a 2-inch piece of the rind
Kosher salt and freshly ground pepper
5 thick slices crusty bread
¼ cup chopped fresh parsley leaves
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, sliced
4 cups chicken STOCK
Instructions
Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, 1 teaspoon salt, ½ teaspoon pepper, the chicken STOCK and 3 cups water in a 5-to-6-quart slow cooker. Cover and cook on low, 7 to 8 hours.
Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper.
Meanwhile, preheat the broiler. Spread the remaining 4 bread slices on a baking sheet and drizzle with olive oil. Broil until golden, 1 to 2 minutes per side. Place a slice in each bowl.
Heat 3 tablespoons olive oil and the garlic in a medium skillet over medium-high heat. Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes. Stir the garlic and oil into the soup. Ladle the soup over the bread in the bowls.
Nutrition Information
Calories: 642 Fat: 28 g Saturated fat: 9 g Carbohydrates: 67 g Sodium: 1,044 mg Fiber: 15 g Protein: 27 g Cholesterol: 35 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/slow-cooker-ribollita/